RecipeTin Eats’ prawn cocktail lettuce cups
Everybody’s favourite prawn cocktail in bite-size form. Credit to chef Rhys Connell and his team at The Gantry restaurant in Sydney for this idea. Now I’m sharing my version with you.
Ingredients
1 baby cos lettuce, leaves separated, trimmed into 5cm x 4cm pieces
For the prawn cocktail
350g medium cooked prawns, peeled, cleaned, sliced 0.5cm thick
2 ½ tbsp whole egg mayonnaise
2 tsp finely chopped chives
1 tsp lemon zest
2 tsp lemon juice
pinch of cooking salt
pinch of black pepper
Method
Step 1
To make the filling, mix the prawn cocktail ingredients together in a medium bowl. Taste and add more salt if necessary – the saltiness of the prawns can vary.
Step 2
Fill the lettuce leaves with prawn cocktail filling, transfer them to a plate and serve immediately.
Notes
- The filling can be made up to 24 hours ahead and refrigerated until needed.
- Trim the lettuce leaves (preferably the smaller inside leaves) on the day, then place them in a large bowl of ice water in the fridge to keep crisp. Dry before use.
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- Cocktail party
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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